【Taro Puree Air Cake】A small cake that can breathe, a private explosion at the end of the year!

In fact, it can also be said that it is: the mashed taro version of the Japanese Shirakawa air cake. In the past few years, the sandwich cake that has been popular in the baking industry comes from its taste, which means that it tastes like a cloud in the sky~ Recently, I have joined hands with the Internet celebrity ingredient "taro paste", and the heat has rushed up again! In fact, it can become popular, and it is somewhat powerful. Look at the color of this taro paste cream, with the macaron-like small shape, in terms of appearance, it can easily capture Yangou foodies! The taste is even more ruthless, and this "breathing cake" texture is surprising and aftertaste every bite. Su Su has taught similar cake methods in the past, but this time the egg whites will be stiffer to make the cake more airy. The shape of the mini shellfish is more fluffy and cute with it~

Ingredients

Cakepart:

cakeflour 20 g

milk 20 g

sugar 20 g

egg 2 pieces

cornoil 20 g

filling:

whippingcream 100 g

taropaste 200 g

sugar 10 g

Cooking Instructions

Let's make the cake part first: 20g corn oil and 20g milk mix well,
Add 2 egg yolks and stir well, and finally sift in 20g of cake flour.
Stir until there is no dry powder and set aside
Keep the 2 egg whites in a refrigerated state before use, add 20g of granulated sugar in two parts, and whip at high speed until the small hook state is ready
Divide 1/3 of the egg white into the egg yolk paste, stir roughly evenly, and then pour it back into the egg white paste.
Mix the two well
Once well mixed, place in a piping bag for later use
Put oil paper on the baking sheet, the piping mouth is about 1cm away from the oil paper, squeeze out the batter evenly, put it in the preheated oven and bake at 150 degrees Celsius for 25 minutes, and take it out to cool after baking
Add 100g of whipping cream to granulated sugar, and whip until the texture is clear 8 percent.
Put it in a piping bag and set aside
Once the cake has cooled, squeeze in a circle of taro puree
Squeeze in another circle of cream
Cover it up
As soon as this cake comes out of the oven, it is as light as if it really hits the air!
A sandwich of mashed taro cream makes it look like a dessert version of a burger.
The plump and soft appearance, the hand is reluctant to put down the mouth, and finally is attacked by the constantly wafting milk fragrance, a mouthful of soft fufu~
The texture of the cake is dense and delicate, so light that it disappears into the mouth like air.
The sweet taro puree and silky cream prove that it has just arrived.